I admire those of you who make all that effort. It seems to take a long time, I'm sticking to dried yeast. Even that takes about 5 hours from starting to putting the cooled loaves in the freezer.
I always use 1 kilo of flour.
re the starter - I have a bread baking book and the writer recommends using pineapple juice.
www.amazon.com/Blessing-Bread-Traditions-Jewish-Baking/dp/1579652107?tag=gransnetforum-21
Does Israel want full scale war in the Middle East?